Editor's Choice
A one-Michelin-star Buddhist vegetarian kaiseki house at the foot of Mt. Atago, serving seasonal plant-based courses overlooking a garden since 1950.
Organic macrobiotic cooking incl. vegan sushi of vinegared brown rice and seasonal vegetables
One of Tokyo's oldest natural-food restaurants, open in Harajuku since 1976, serving organic, additive-free cooking with strong vegan and macrobiotic options. It is well used to foreign diners and offers an English menu.
Organic vegetable curries and tandoor naan with vegan, vegetarian and halal options
The Shibuya outpost of the long-running Nataraj natural-Indian vegetarian group, offering spice-rich organic vegetable curries, tandoor naan and clearly labelled vegan, vegetarian and halal menus in the heart of Shibuya.
Organic vegetable curries with tandoor naan; vegan, vegetarian and halal menus
A pioneering natural Indian vegetarian restaurant (the brand dates to 1989) serving spice-forward curries and tandoor naan in a spacious basement near Ogikubo Station. Vegan, vegetarian, halal and five-allium-free menus make it unusually accommodating.
Seasonal kaiseki course; signature truffle soba
A three-Michelin-star Kagurazaka kaiseki restaurant serving a seasonal omakase course. Kaiseki traditionally includes some meat/dashi, so a pescatarian (seafood, no-meat) menu must be requested in advance and confirmed directly. Not gluten-free.
Seasonal Mie-Prefecture kaiseki course (halal version on request)
A counter-style kaiseki restaurant in Nishi-Azabu offering a dedicated multi-course menu made without pork, alcohol or mirin on advance request. Muslim-friendly / pork- and alcohol-free (not formally certified); book the halal course about a week ahead.
Seasonal brown-rice set (ichiju-sansai) and steamed vegetables
An organic, plant-centered Japanese canteen by Neal's Yard Remedies near Omotesando Station, open since 2003. It serves seasonal brown-rice set meals (ichiju-sansai) and steamed vegetable plates.
